Description
A flavorful Greek-inspired dish with creamy coconut-garlic marinated chicken, roasted potatoes, and a rich mushroom basil pesto.
Ingredients
Scale
For the Crust:
- 4 chicken breasts
- 1 cup coconut milk
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds baby potatoes, halved
- 1 cup basil leaves
- 1/2 cup grated Parmesan
- 1 cup mushrooms, chopped
- 1/4 cup pine nuts
- 1/2 cup Greek yogurt
Instructions
1. Prepare the Crust:
- In a bowl, mix coconut milk, minced garlic, olive oil, oregano, salt, and pepper. Add the chicken breasts, ensuring they are fully coated. Marinate for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Spread the potatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes or until golden and tender.
- For the pesto, blend basil leaves, Parmesan, mushrooms, pine nuts, and Greek yogurt until smooth. Grill the chicken over medium heat for 6-7 minutes on each side and serve with roasted potatoes and pesto.
Notes
You can customize the seasonings to taste.